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Course Criteria
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3.00 Credits
PrerequisiteFPT 220 This course has two tracks that can be followed. The first allows the student to work within their own department. Students will submit and carryout a project for use within the department. The project must be of value to the department. A written report on the final outcome of the project must be submitted, or, an internship with a fire department of the student's choice or a department of choice by the college. This track will be to enhance the student' s abilities and skills as an officer. The student would work with various individuals in the host department, and keep a log of their activities.
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3.00 Credits
This course is designed for beginning students and aimed at developing the four skills of understanding, speaking, reading and writing French. Emphasis is on grammatical constructions, vocabulary, basic idioms and phonetics. Special emphasis will be on the development of conversational French.
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3.00 Credits
PrerequisiteFRE 101 Continued emphasis will be on the four basic skills, fundamental grammatical construction and vocabulary. Expanded training in reading, writing and composition. Emphasis is on French conversation and idiomatic constructions.
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4.00 Credits
PrerequisiteFRE 102 This course is an expansion of essential principle of grammatical idiomatic usage through oral and written exercise, emphasis is on French conversation, and continued development on reading French.
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4.00 Credits
PrerequisiteFRE 201 The focus of this course is on reading French on an advanced level and a continued emphasis on idiomatic usage in both speaking and writing French.
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1.00 Credits
Career opportunities are explored and students are encouraged to define career goals. Other topics include developing a portfolio, reviewing research in professional journals, self-assessment, time managementproblem solving skills and study skills are also emphasized.
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3.00 Credits
This course begins with the history of foodservice. An overview of the different segments of the market is presented including current trends in to the foodservice industry. The central theme is a systems approach to understanding foodservice with emphasis on the components of foodservice systems, styles of foodservice, human and physical resources, and the menu as a management tool. Equipment layout and design and computerized menu development are also introduced. Field trips and seminars emphasize observation of the various types of foodservice systems, equipment, layout and design. Students must attend five seminars in one of the option areas. This is a Manage First certificate course that meets the criteria of the Educational Foundation of the National Restaurant Association. Option 1 Schools seminar topics to include school foodservice history, current legislation, styles of foodservice systems, funding, support organizations, career opportunities, requirements for credentialing by The American School Foodservice Association. Option 2 Institutional seminar topics to include history of the various types of institutions, laws and regulations, styles of foodservice systems, support organizations and career opportunities. Option 3 Hospitality - seminar topics include identification of different segments of the market, current trends, styles of foodservice, support organizations and career opportunities.
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2.00 Credits
Current concepts in food protection are presented. The course provides updated information and methodologies necessary for the assessment, planning implementation, and evaluation of sanitation in today's foodservice operations. This course also covers application of factors basic to FDA standards, quality control, Train-the-Trainer techniques, Michigan Law and an in-depth coverage of the principles of Hazard Analysis Critical Control Point System. Students completing this Manage First course are eligible to take the NRA Educational Foundation and State of Michigan certification examinations.
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2.00 Credits
This introductory course teaches the skills and concepts necessary to plan menus for various customers in for-profit and not-for-profit markets. Techniques presented encourage students to take a systems approach to menu planning. Balancing nutrition with taste and presentation is emphasized. Students review current USDA guidelines. Menu planning practice skills require meeting the nutrition requirements of pre-school, school age, adolescent and adult consumers. This course also includes a summary of the essential nutrients and their functions in the body. Students complete computerized menu projects as they learn the concepts. Students are required to attend 2 seminars. Option 1 Schools seminar topics to include the federal Child Nutrition Program guidelines, Offer vs. Serve foodservice, and innovative use of commodities. Option 2 Institutional seminar topics to include modified diets, Healthy American guidelines, American Heart Association guidelines, and American Cancer Society guidelines. Option 3 Hospitality - seminar topics include menu styles, menu service, and other topics. C Credits CH Contact Hours HL Hours Lecture HLB Hours Lab F Fall Sp Spring Sm Summer
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2.00 Credits
CorequisiteFSM 140L Food preparation topics includescientific principles of food preparation, with emphasis on the physical and chemical changes involved, cultural and economic aspects of food consumption, evaluation of product quality, basic concepts and techniques of volume food preparation, basic principles of food production, distribution, and service. Food safety and sanitation is stressed. This Manage First course meets the criteria of the Educational Foundation of the National Restaurant Association. Laboratory required.
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